SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspections
Follow-Up
Aug 21, 2026
No Violation(s) Found
1 recorded violation
minorCode CHSC 114259.1Pests
Official wording
Observed 4 live adult German cockroaches at base of coving in gap between espresso service counter and 3 door reach in refrigerator.
Inspector’s notes
For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report. Or ask the food facility for the inspection report. A green placard was issued.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Marin County Environmental Health Services, Aug 21, 2026 · Original Source
Routine
Aug 19, 2026
Violation(s) Found
1 recorded violation
criticalCode CHSC 114259.1Pests
Official wording
Observed 4 live adult German cockroaches at base of coving in gap between espresso service counter and 3 door reach in refrigerator.
Inspector’s notes
Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report. Or ask the food facility for the inspection report. A red placard was issued.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Marin County Environmental Health Services, Aug 19, 2026 · Original Source
Routine
Dec 2, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed cooked sausage being hot held on flat top griddle measured at 120 *F. Potentially hazardous foods must be held at 135 *F and above or 41*f and below. Operator instructed to reheat foods to 165 and educated on proper hot holding methods using flattop grill.
Inspector’s notes
Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report. Or ask the food facility for the inspection report. A green placard was issued.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Marin County Environmental Health Services, Dec 2, 2025 · Original Source
Follow-Up
May 23, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed hash browns (cooked) at 108F on counter under griddle. Observed raw shell eggs at 50F stacked high in prep top. Keep PHF <41F or >135F. Hashbrowns were discarded. Level of raw shell eggs were reduced (keep items below fill line in the prep top).
Inspector’s notes
Re-inspection. Green (pass) placard posted.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Marin County Environmental Health Services, May 23, 2024 · Original Source
Routine
May 22, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 113953.3Handwashing
Official wording
Observed food handler crack eggs then touch clean food contact surfaces without washing hands in between. Wash hands after they become contaminated (e.g., after touching raw animal products.), especially before touching other food or clean food contact surfaces. Corrected with employee. Hands were washed. Food contact surfaces were sanitized.
Inspector’s notes
Yellow (conditional pass) placard posted. Other minor violations were also found. For more information, contact Marin County Environmental Health Services at (415)473-6907 and ask to see the actual inspection or ask the food facility for the inspection report.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Observed cooked onions at 71F in an ice bath. Per food handler, onions were taken out of refrigeration less than 2 hours ago. Hold potentially hazardous foods (PHFs) below 41F or above 135F. There was insufficient ice in the ice bath and pan with onions were stacked high. Onions were moved to refrigeration to cool. Observed hash browns (cooked) at 82F on counter under griddle. Keep PHF <41F or >135F. If facility chooses not to use temperature control for an item, time as a public health control may be used but logs must be maintained (and food must be discarded within 4 hours). Hashbrowns will be discarded by 1:45pm (they were made at 9:45am)
Inspector’s notes
Yellow (conditional pass) placard posted. Other minor violations were also found. For more information, contact Marin County Environmental Health Services at (415)473-6907 and ask to see the actual inspection or ask the food facility for the inspection report.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.